1. Cook chicken in a large nonstick skillet over medium-high heat, breaking it into small pieces with a wooden spoon, until cooked through, 3 to 5 minutes. Add 2 teaspoons oil and 1/2 teaspoon seasoning and cook, stirring frequently, until chicken is browned, 3 to 5 more minutes; transfer to a medium bowl and set aside.

2. Heat remaining 1 teaspoon oil over medium heat until shimmering. Add peppers and onions and cook, stirring occasionally, until softened, about 5 minutes; add to bowl with chicken.

3. Add pasta and 3 cups water to now-empty skillet and bring to a boil over high heat. Reduce heat to medium-high and cook, stirring occasionally, until pasta is just tender and water is mostly absorbed, about 8 minutes.

4. Add chicken mixture, tomato sauce, and remaining 1/2 teaspoon seasoning and bring to a simmer. Remove from heat and stir in cheese, yogurt, and remaining 1/2 cup water; season with salt and pepper to taste. Divide among bowls and sprinkle with parsley before serving.

Source: Hannaford fresh Magazine, March - April 2020